Chinese steamed chicken (白切鸡/白斩鸡) is one of the simplest Cantonese recipes. It is incredibly delicious when it is appropriately prepared. It is also the dish to make for worshipping the ancestors along with Chinese roast pork during Chinese New year. This recipe is widely popular in Southern China, including Guangdong, Fujian, and Hong Kong.

Recipe :
Full information and recipe at :

Ingredients:
For the chicken:
1 chicken (about 1.6kg)
3 cloves garlic, bashed
15g ginger, bashed
2 stalks of scallion, cut into sections
2 tbsps of rice wine
15 g fine salt
Some coarse salt to clean the chicken
For the dipping sauce:
2 tbsps of grated ginger
2 tbsps of chopped scallion
2 tbsps of cooking oil
1/4 tsp salt
1/2 tsp sugar
1/4 tsp ground white pepper

Instruction:
For the chicken:
– Clean the chicken under running water.
– Remove any internal organs (liver, gizzard, heart) in the chicken cavity.
– Rub some coarse salt all over the surface and in the cavity of the chicken. Wash away the salt and drain.
– Apply the fine salt to the surface and the cavity of the chicken. Marinate the chicken overnight.
– Before steaming, apply some rice wine on the surface plus a tablespoon inside the cavity.
– Insert the ginger slices, bashed garlic, and the green section of the scallions into the cavity.
– Steam the chicken for 20 minutes over medium heat (lid-on). Switch off the stove, but do not remove the lid for another 15 to 25 minutes.
– Place the chicken upward to drain the gravy away in the cavity.
– Cut and serve after the chicken is completely cold.
For the dipping sauce
– Place all the ingredients except the oil in a heat-resisting bowl.
– Heat two tablespoons of cooking oil until near smoking point. Pour the oil over the ginger and scallion. It is now ready to serve.

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